Cioppino

Ingredients

• 3  bay leaves 
• 8 servings bread country-style
• 28  canned tomatoes whole crushed peeled canned
• 8 ounce bottled clam juice 
• 1 pound filets skinless cut into 1" pieces
• 1 pound shrimp frozen thawed deveined uncooked peeled
• 1.5 cups wine dry white
• 1 small fennel bulb finely chopped (or)
• 1 teaspoon fennel seeds 
• 4  garlic clove coarsely chopped
• 8 servings pepper black freshly ground
• 1 pound mussels scrubbed
• 3 tablespoons olive oil 
• 1 medium onion finely chopped
• 1 teaspoon oregano dried
• 0.5 teaspoon pepper red crushed
• 1 pound squid rings whole frozen thawed cleaned cut into 1/2" rings, tentacles left

Equipment

• frying pan
• pot

Directions

1. Toast fennel seeds in a small skillet overmedium heat until fragrant, about 2 minutes.Finely grind in a spice mill; set aside.
2. Heat oil in a large heavy pot over medium-highheat.
3. Add onion, fennel, garlic, bay leaves, oregano, and red pepper flakes.Season with salt and pepper. Cover, and cook,stirring occasionally, until onion and fennelare soft, about 12 minutes.
4. Stir in ground fennel seeds, tomatoeswith juices, wine, clam juice, and 1 cupwater. Cover, bring to a boil, reduce heat tomedium-low, and cook, stirring often, untilflavors meld, about 15 minutes. Stir in fish,mussels, and shrimp and bring to a simmer.Cover and cook for 2 minutes.
5. Add squid,cover, and cook until mussels open andseafood is cooked through, about 5 minutes(discard mussels that do not open).
6. Servewith bread.
7. calories, 9 g fat, 11 g carbohydrate per serving
8. Bon Appétit